Maple-Bacon Cornbread Muffins

Freshly baked cornbread muffins with a hint of maple and crispy bacon sprinkled on top. The perfect muffin for dunking in some chili!

Why you will like this Corn Bread Muffins

I have to admit that I don’t often cook with cornmeal but when I do I will make these muffins. They are good with a big pot of chili on a cool Fall day. The maple syrup gives them a little sweetness and there’s crispy bacon on top of them.

If you’re looking for some good chili recipes to serve with these cornbread muffins try my Beef and Chorizo Chili recipe, Crock Pot Turkey Chili, or Ree Drummond’s Perfect Chili is another one of my favorites. Check out the other recipe section below for the links.

Or you can always just eat these muffins as they are with some soft butter.

Ingredients needed for Corn Bread Muffins?

In this section you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients’ purpose is for.

Corn Meal – Use a good cornmeal brand like Bob’s Red Mill
Flour – is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes, including bread, cakes, cookies, and pastries.
Maple Syrup – only use pure maple syrup
Baking Powder – is a leavening agent used in many baked goods, such as cakes, muffins, and biscuits. It is made up of a combination of baking soda, cream of tartar, and sometimes cornstarch.
Eggs – The best type of eggs you can buy at the store are organic or free-range eggs, while others may prefer eggs from specific breeds of chickens
Milk – either whole or 2% milk, if dary free use a lactose free one.
Yogurt – preferably use Greek Yogurt. If you want to make a lower calorie version use non-fat.
Vegetable Oil – can sub applesauce if you don’t want all the fat
See the recipe card below for a full list of ingredients and measurements.

How to make Maple Bacon Corn Bread Muffins

To print the full recipe please see the recipe card below.

Step 1 Preheat oven to 350 degrees F. Line fifteen 2 ½-inch muffin cups with paper bake cups. Coat bake cups with cooking spray; set pans aside.

Step 2 In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of flour mixture.

step 3 In a small bowl combine eggs, milk, maple syrup, yogurt, and oil. Add egg mixture all at once to cornmeal mixture. Stir just until moistened. Add in 8 slices of cooked bacon(chopped).

Wet ingredients and dry ingredients combined for corn bread muffins.

Step 4 Spoon batter into the prepared muffin cups, filling each two-thirds full. Bake for 20 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean.

Corn bread muffin batter poured into muffin tin liner.

Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups; serve warm. Garnish with maple syrup and leftover two slices of crisp bacon.

What can I serve with Corn Bread Muffins?

Beef and Chorizo Chili – A hearty bowl of chili, whether it’s made with beef, chicken, or vegetables, complements the slightly sweet and crumbly texture of cornbread muffins.
Barbecue – Pulled pork, Smoking BBQ Ribs For Beginners, or brisket with tangy barbecue sauce are perfect companions for cornbread muffins.
Soup – Creamy soups like tomato bisque, chicken and Corn Chowder, or black bean soup are great options.
Greens – Collard greens, kale, or spinach sautéed with garlic and a bit of bacon make a wonderful side dish.
Fried Chicken – Classic Southern fried chicken pairs perfectly with cornbread muffins.
Honey Butter – Serve the muffins with a side of whipped honey butter for a sweet and savory treat.

How do I store leftovers?

Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container.